Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, Charles Perkins Centre, and the School of Molecular Bioscience, University of Sydney, Sydney, Australia, and.
Department of Statistics, Macquarie University, Sydney, Australia.
Am J Clin Nutr. 2015 Oct;102(4):801-6. doi: 10.3945/ajcn.115.112904. Epub 2015 Sep 9.
The Food Insulin Index (FII) is a novel classification of single foods based on insulin responses in healthy subjects relative to an isoenergetic reference food.
Our aim was to compare day-long responses to 2 nutrient-matched diets predicted to have either high or low insulin demand in healthy controls and individuals with type 2 diabetes (T2DM).
Twenty adults (10 healthy adults and 10 adults with T2DM) were recruited. On separate mornings, subjects consumed either a high- or low-FII diet in random order. Diets consisted of 3 consecutive meals (breakfast, morning tea, and lunch), matched for macronutrients, fiber, and glycemic index (GI), but with 2-fold difference in insulin demand as predicted by the FII of the component foods. Postprandial glycemia and insulinemia were measured in capillary plasma at regular intervals over 8 h.
As predicted by their GI, there were no differences in glycemic responses between the 2 diets in either group (mean ± SEM; healthy: 6.2 ± 0.2 compared with 6.1 ± 0.1 mmol/L · min, P = 0.429; T2DM: 9.9 ± 1.3 compared with 10.3 ± 1.6 mmol/L · min, P = 0.485). Compared with the high-FII diet, mean postprandial insulin response over 8 h was 53% lower with the low-FII diet in healthy subjects (mean ± SEM; incremental AUCinsulin 31,900 ± 4100 pmol/L · min compared with 68,100 ± 11,400 pmol/L · min, P = 0.003) and 41% lower in subjects with T2DM (mean ± SEM; incremental AUCinsulin 11,000 ± 1800 pmol/L · min compared with 18,700 ± 3100 pmol/L · min, P = 0.018). Incremental AUCinsulin was statistically significantly different between diets when groups were combined (P = 0.001).
The FII algorithm may be a useful tool for reducing postprandial hyperinsulinemia in T2DM, thereby potentially improving insulin resistance and β-cell function. This trial was registered at the Australian New Zealand Clinical Trials Registry as ACTRN12611000654954.
食物胰岛素指数（FII）是一种基于健康受试者相对于等能量参考食物的胰岛素反应对单一食物进行分类的新方法。
本研究旨在比较两种营养匹配的饮食在健康对照者和 2 型糖尿病（T2DM）患者中的全天反应，这两种饮食预计具有高或低胰岛素需求。
招募了 20 名成年人（10 名健康成年人和 10 名 T2DM 成年人）。在不同的早晨，受试者随机摄入高或低 FII 饮食。饮食由 3 顿连续的餐（早餐、早茶和午餐）组成，宏量营养素、纤维和血糖指数（GI）相匹配，但根据成分食物的 FII 预测，胰岛素需求相差 2 倍。在 8 小时内定期测量毛细血管血浆中的餐后血糖和胰岛素水平。
根据 GI 预测，两组的两种饮食的血糖反应均无差异（均值 ± SEM；健康组：6.2 ± 0.2 与 6.1 ± 0.1mmol/L·min，P=0.429；T2DM 组：9.9 ± 1.3 与 10.3 ± 1.6mmol/L·min，P=0.485）。与高 FII 饮食相比，健康受试者 8 小时内的餐后胰岛素反应平均降低 53%（均值 ± SEM；增量 AUCinsulin 31,900 ± 4100 pmol/L·min 与 68,100 ± 11,400 pmol/L·min，P=0.003），T2DM 受试者降低 41%（均值 ± SEM；增量 AUCinsulin 11,000 ± 1800 pmol/L·min 与 18,700 ± 3100 pmol/L·min，P=0.018）。当将两组结合时，两种饮食的增量 AUCinsulin 差异具有统计学意义（P=0.001）。
FII 算法可能是降低 T2DM 餐后高胰岛素血症的有用工具，从而可能改善胰岛素抵抗和β细胞功能。本试验在澳大利亚和新西兰临床试验注册中心注册，注册号为 ACTRN12611000654954。
